Influence of drying temperature on the solubility, the purity of isolates and the electrophoretic patterns of corn proteins

Food Chemistry

Volumn 111, Issue 3, 2008, Pages 564-572

  Malumba, Paul ^a,b   Vanderghem, Caroline ^a   Deroanne, Claude ^a   Béra, François ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b UNIVERSITY OF KINSHASA   (Congo)

Author keywords

Albumin; Corn; Denaturation; Drying; Electrophoresis; Globulin; Glutelin; Isolate; Protein; Solubility; Zein

Indexed keywords

ALBUMIN; GLOBULIN; GLUTENIN; PROTEIN; ZEIN;

ARTICLE; CORN; DISULFIDE BOND; EXTRACTION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; SOLUBILITY;

ZEA MAYS;

EID: 46049118997     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.030     Document Type: Article

References (30)

1. Bewley J.D., and Black M. Physiology and biochemistry of seeds in relation to germination (1978), Springer-Verlag, New York
2. Eckhoff S.R. Wet Milling. In: Wrigley C., and Walker C.E. (Eds). Encyclopedia of grain science Vol. 2 (2004), Elsevier Ltd, Amsterdam 225-241
3. Hall C.W. Drying and storage of agricultural crops (1980), AVI, West port, CT
4. Hung S.C., and Zayas J.F. Protein solubility, water retention, and fat binding of corn germ protein flour compared with milk proteins. Journal of Food Science 57 2 (1992) 372-376
5. Jayas D.S., and White N.D.G. Storage and drying of grain in Canada: Low cost approaches. Food Control 14 (2003) 255-261
6. Landry J. La zéine du grain de maïs: Préparation et caractérisation. Biochimie 61 (1979) 549-558
7. Landry J., Delhaye S., and Di Goiai L. Protein distribution in gluten products isolated during and after wet-milling of maize grains. Cereal Chemistry 76 4 (1999) 503-505
8. Landry J., and Moureaux T. Hétérogénéité des Glutélines du grain de maïs: Extraction sélective et composition en acides aminés des trois fractions isolées. Bulletin de la Societe de Chimie Biologique 52 10 (1970) 1021-1037
9. Landry J., and Moureaux T. Distribution and amino-acid composition of protein groups located in different histological parts of maize grain. Journal of Agricultural and Food Chemistry 28 (1980) 1186-1191
10. Landry J., and Moureaux T. Physicochemical properties of maize glutelins as influenced by their isolation conditions. Journal of Agricultural and Food Chemistry 29 (1981) 1205-1212
11. Lasseran J.C. Incidence of drying and storing conditions of corn (maize) on its quality for starch industry. Starch 25 8 (1973) 257-262
12. Li J.S., and Vasal S.K. Quality protein maize. In: Wrigley C., and Walker C.E. (Eds). Encyclopedia of grain science Vol. 2 (2004), Elsevier Ltd, Amsterdam 212-216
13. Lin C.S., and Zayas J.F. Functionality of defated corn germ proteins in a model system: Fat binding capacity and water retention. Journal of Food Science 52 5 (1987) 1308-1311
14. Lupano C.E., and Añon M.C. Denaturation of wheat proteins during drying. Cereal Chemistry 63 3 (1986) 259-262
15. McGuire T.A., and Earle F.R. Changes in solubility of corn protein resulting from three artificial drying of high-moisture corn. Cereal Chemistry 35 (1958) 179-188
16. Moueium Z.A., El Tinay A.H., and Abdalla A.W. Effect of germination on protein fraction of corn cultivars. Food Chemistry 57 3 (1996) 381-384
17. Neumann P.E., Wall J.S., and Walker C.E. Chemical and physical properties of proteins in wet-milled corn gluten. Cereal Chemistry 61 4 (1984) 353-356
18. Osborne T.B., and Mendel L.B. Nutritive properties of proteins of the maize kernel. The Journal of Biological Chemistry 18 1 (1914) 1-16
19. Pallai E., Németh J., and Mujumdar A.S. Spouted bed drying. In: Mujumdar A.S. (Ed). Handbook of industrial drying (1987), Marcel Dekker, Inc, New York 419-460
20. Paulis J.W. Disulfide structures of zein proteins from corn endosperm. Cereal Chemistry 58 6 (1981) 542-546
21. Paulis J.W. Recent developments in corn protein research. Journal of Agricultural and Food Chemistry 30 (1982) 14-20
22. Paulis J.W., James C., and Wall J.S. Comparison of glutelin proteins in normal and high-lysine corn endosperms. Journal of Agricultural and Food Chemistry 17 6 (1969) 1301-1305
23. Paulis J.W., and Wall J.S. Albumins and globulins in extracts of corn grain parts. Cereal Chemistry 46 (1969) 263-273
24. Paulis J.W., and Wall J. Comparison of the protein composition of selected corns and their wild relatives, teosinte and tripsacum. Journal of Agricultural and Food Chemistry 25 2 (1977) 265-270
25. Sodek L., and Wilson C.M. Amino acid composition of proteins isolated from normal, opaque-2, and floury-2 corn endosperms by a modified Osborne procedure. Journal of Agricultural and Food Chemistry 19 6 (1971) 1144-1150
26. Townsend A.-A., and Nakai S. Relationships between hydrophobicity and foaming characteristics of proteins. Journal of Food Science 48 (1983) 588-594
27. Turner J.E., Boundy J.A., and Dimler R. Zein: A heterogeneous protein containing disulfide-linked aggregates. Cereal Chemistry 42 (1965) 452-461
28. Wall J.S., James C., and Donaldson G.L. Corn proteins: Chemical and physical changes during drying of grain. Cereal Chemistry 52 (1975) 779-790
29. Weller C., Paulsen M.R., and Steinberg M.P. Correlation of starch recovery with assorted quality factors of four corn hybrids. Cereal Chemistry 65 5 (1988) 392-397
30. Wight A.W. Changes in properties of some maize cultivars associated with artificial drying at elevated temperatures. Part II. Protein solubility and other properties in relation to milling quality. Starch 33 5 (1981) 165-168